COllaborating W/ MINNA

When Sara first reached out and asked if we’d be interested in working on a story, we were thrilled.

MINNA has long been a favorite brand of ours. Her shop was one of the first places we stumbled into when we landed in Hudson. Even before walking through the door, the artfully tailored widow filled with graphic textiles caught my eye…

As we learned more about the mission behind MINNA and their aim to preserve craft by collaborating with artisans both locally and throughout Central and South America, our delight blossomed. We believe the way we do business is important, and so appreciate the way MINNA takes the lead in operation and conversation.

Visit the MINNA JOURNAL to see how we set the table… and while there, try the recipe for our Mellow Yellow Creamy Saffron Pasta.

Head over to MINNA for the whole story
“At the Table: Danielle Van Noy” >>

Mellow Yellow Creamy Saffron Pasta

This recipe is filled with mingling inspiration— drawing from a community of genetics— An ode to a favorite dish by friend Chef Devon Gilroy, made personal to me with local goods, foods that nourished me during cancer treatments, and ingredients that are calming, stimulating and aiding my appetite today.

This recipe is special to me because it’s inspired by nourishment and connection. And, it’s pretty damn delicious!

INGREDIENTS

1 box cavatelli (or similar pasta shape)
4 tablespoons of butter, plus a swirl of olive oil
1¼ cup white wine (or broth of preference)
Half bulb of fennel, core removed and finely minced— save top darker fronds bits for topping
2 shallots, finely minced
4-5 cloves of garlic, finely chopped (less if preferred)
1 scant teaspoon saffron (a good sized pinch)
1 rounded teaspoon ground turmeric
½ teaspoon ground nutmeg (about two pinches)
1 tablespoon anchovy paste (optional)
1c whole fat plain organic yogurt (local if possible)
1 large spoonful honey
Handful of parsley leaves, picked off stems & chopped
Handful of fresh chives, slivered
Squeeze of lemon
(Optional) edible flower petals

Full recipe with method HERE >>

Who do you typically share meals with?

I like stocking the kitchen with as many local products as possible. My feeling is that using foods that are sourced from my community is a foundational way to connect and share food, even if dining alone.

On a typical day, I join my partner Gordon for meals. More festive occasions, we like to invite a mix of both old and new friends to keep things familiar and fresh.

If you could have a meal with any three people, someone you know/don’t know/alive/dead, who would they be?

The meal is going to need more seats than 4… so many I’d like at the feast.

Anthony Bourdain
Joan Didion
Edna Lewis